Classic Brioche Dough
Ingredients
For the Sponge:
  • 1/3cup milk,
  • 2teaspoons instant yeast
  • 1teaspoon sugar
  • 1/2cup all purpose flourdivided
For the Dough:
  • 2 1/2cups all purpose flour
  • 3tablespoons sugar
  • 1 1/2teaspoons salt
  • 5 eggs
  • 1cup (2 sticks) room temperature unsalted butter,cut into small pieces
Instructions
  1. Microwave milk for 30 seconds, until it is hot. Let cool until it is 100°F, or just warm to the touch. Pour into the bowl of a stand mixer and stir together milk, sugar, instant yeast, and 1/4 cup flour until well-combined. Pour the second half of the flour over this mixture and set in a warm place to proof for 30 minutes.
  2. In a separate bowl, mix together the flour, sugar, and salt for the dough. When the sponge has grown so that flour on top cracks, pour the flour mixture over the sponge, then add the eggs. Mix with a hook on medium speed for 15 minutes or until the mixture is smooth and supple, and can pass a windowpane test.
  3. Add the butter to the mixing dough in three parts, fully incorporating it between each addition.
  4. Once all of the butter is fully incorporated, turn the mixer up to medium-high speed for 3 minutes.
  5. Pour the finished product into a floured container with a sealed lid and let it sit at room temperature for 30 minutes.
  6. Fold the dough in half vertically, then horizontally. Seal the lid, and place in the fridge for 12 hours or over night.
  7. When you are ready to shape, pull the container from the fridge and shape into your desired loaf on a well-floured surface.
  8. Let proof at room temperature until the dough slowly springs back when pressed gently.
  9. Bake or fry according to the directions for your desired treat. A general guide is to bake at 350°F until the loaf’s internal temperature reaches 180°F.